Cacio e Pepe Orzo Pasta

5 from 1 vote

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I LOVE this Cacio e Pepe Orzo pasta recipe, it is just so delicious, decadent, and easy. I will always have all the ingredients on hand. Love the salty notes from the parmigiano and the creaminess it all brings together. Cacio e Pepe meaning cheese and pepper, is exactly what this beautiful masterpiece is. Instead of traditional pasta for this in the classic way, we are using orzo. (which is one of my favorites). What is also so special about this recipe is that it is so creamy, can be made in one pot, and tastes just divine!

As a kid, orzo was my go-to. I would mix it with spinach and feta, (similar to this recipe: Roasted Cherry Tomato, Feta and Herb Orzo Pasta Salad with Lemon Vinaigrette) and that recipe has still stuck with me. You with LOVE this.

Cacio e Pepe Orzo

What ingredients do you need to make cacio e pepe orzo?

Extra-virgin olive oil, onions, garlic, orzo, white wine, Vegetable Broth, (or chicken stock) parmesan cheese (or pecorino romano cheese), butter (optional) kosher salt and black pepper, lemon juice!

We are using orzo here, but you can use gluten-free orzo, couscous, risotto (arborio rice), or pastina as well!

Cacio e Pepe Orzo

How to Make Your Cacio E Pepe Orzo

Begin by heating olive oil in a large pot. Add in and sweat out your onions and garlic until translucent, about 15 minutes, stirring occasionally on medium-low heat. You don’t want to caramelize them, just to soften.

Next, add in your orzo and white wine. Toast your orzo (on low heat, don’t burn the orzo), and reduce the white wine until the liquid has absorbed – about 10-15 minutes.

Add in your broth and cook your orzo throughout on medium heat. Once all the liquid has absorbed, top with parmesan in segments, salt and pepper. This will create your sauce. Adjust with additional water or broth in tablespoons if you need to cook your orzo more depending on what brand you’re using!

Stir until mixed throughout, glossy and melty. If you need, adjust by adding more water as needed if it gets too dried out and stir well. Top with lemon juice (optional) and extra pepper!

Cacio e Pepe Orzo

Check out the below pasta recipes for more dinner inspiration!

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Cacio e Pepe Orzo
5 from 1 vote

Cacio e Pepe Orzo Pasta

I LOVE this Cacio e Pepe Orzo recipe, it is just so delicious, decadent, and easy. 
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 1 tablespoon extra-virgin olive oil
  • ½ yellow onion, diced
  • 2 large garlic cloves, minced
  • 2 cups dry orzo
  • ¼ cup white wine
  • 4 cups vegetable broth
  • ½ cup parmesan cheese
  • salt & pepper to taste
  • serve with lemon juice (optional) + freshly cracked pepper

Instructions 

  • Begin by heating olive oil in a pot. Add in  and sweat out your onions and garlic until translucent, about 15 minutes, stirring occasionally on medium-low heat. You don't want to caramelize them, just to soften. 
  • Next, add in your orzo and white wine. Toast your orzo (on low heat, don't burn the orzo), and reduce the white wine until the liquid has absorbed – about 10-15 minutes.
  • Add in your broth and cook your orzo throughout. Once all the liquid has absorbed, top with parmesan in segments, salt and pepper. Adjust with additional water or broth in tablespoons if you need to cook your orzo more depending on what brand you're using! 
  • Stir until mixed throughout, glossy and melty. If you need, adjust by adding more water as needed if it gets too dried out and stir well. Top with lemon juice (optional) and pepper!

Nutrition

Calories: 100kcal, Carbohydrates: 5g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 9mg, Sodium: 1142mg, Potassium: 37mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 598IU, Vitamin C: 1mg, Calcium: 152mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

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